1. The mineral present in the body in the greatest amount is
a. sodium.
b. calcium.
c. iron.
d. chloride.
ANS: B
Calcium is present in the greatest
... [Show More] amount in the body and functions in bone and teeth
formation, blood clotting, muscle and nerve action, and metabolic reactions.
DIF: Cognitive Level: Knowledge REF: p. 110 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The factors most responsible for regulating calcium absorption from food are
a. activity and diet.
b. dietary intake and vitamin D hormone.
c. metabolic rate and cardiovascular function.
d. vitamin D hormone, calcitonin, and parathyroid hormone.
ANS: D
The absorption of dietary calcium depends on the interaction of three hormones—vitamin D,
parathyroid hormone, and calcitonin—that directly control absorption along with indirect
metabolic stimuli from the estrogen hormones.
DIF: Cognitive Level: Knowledge REF: p. 111 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. Binding agents such as oxalic acid and phytic acid inhibit absorption of
a. potassium.
b. sodium.
c. sulfur.
d. calcium.
ANS: D
Oxalic acid is a compound found in some plants, such as spinach, rhubarb, Swiss chard, beet
greens, and certain other vegetables and nuts, that form insoluble salts with calcium, called
oxalates.
DIF: Cognitive Level: Knowledge REF: p. 114 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. The person most at risk for developing osteoporosis is a
a. 25-year-old woman who plays tennis three times a week.
b. 35-year-old woman who has sustained multiple trauma and is bedridden.
c. 55-year-old woman who exercises three times a week and consumes adequate milk
and dairy products at least three times a day.
TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
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N U R S I N G T B . C O M
d. 14-year-old girl who runs track and drink four glasses of milk daily.
ANS: B
Osteoporosis is not a primary calcium deficiency disease, but it does result from a
combination of factors that create chronic calcium deficiency. These factors include
inadequate intake, poor intestinal absorption connected with hormones controlling calcium
absorption and metabolism, and lack of exercise that stimulates muscle insertion action on
bones and determines the strength, shape, and mass of bone. The 35-year-old woman who is
bedridden is at a higher risk for osteoporosis than the others who are active.
DIF: Cognitive Level: Application REF: p. 113
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation | NCLEX: Physiological Integrity:
Reduction of Risk Potential
5. An example of a food that is a good source of calcium is
a. kidney beans.
b. whole-grain bread.
c. yogurt.
d. spinach.
ANS: C
Good sources of calcium include milk and milk products, including cheese, yogurt, and ice
cream.
DIF: Cognitive Level: Application REF: pp. 113-114 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation | NCLEX: Health Promotion and
Maintenance
6. An example of a breakfast high in calcium is
a. scrambled eggs and toast.
b. pancakes and syrup.
c. sausage biscuit.
d. cereal and milk.
ANS: D
Cereal and milk provide good sources of calcium because calcium-rich foods include milk and
milk products.
DIF: Cognitive Level: Application REF: pp. 113-114 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. The functions of energy metabolism and acid-base balance are regulated by
a. sodium.
b. iron.
c. potassium.
d. phosphorus.
ANS: D
The functions of phosphorus include bone and teeth formation, energy metabolism, and
acid-base balance.
TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
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N U R S I N G T B . C O M
DIF: Cognitive Level: Application REF: p. 121 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. Two foods that are good sources of nutrients most important in bone formation are
a. margarine and apples.
b. milk and yogurt.
c. bread and red meat.
d. cereal and yogurt.
ANS: B
Milk and yogurt are good sources of calcium and phosphorus, which both play a role in bone
formation.
DIF: Cognitive Level: Application REF: p. 113 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
9. An important function of sodium is
a. energy metabolism.
b. water balance.
c. tooth formation.
d. nerve conduction.
ANS: B
Sodium functions in water balance, acid-base balance, muscle action, and nutrient absorption.
DIF: Cognitive Level: Knowledge REF: p. 116 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. Most of the body’s sodium is found in
a. plasma.
b. water outside the cells.
c. water inside the cells.
d. cerebrospinal fluid.
ANS: B
Sodium is the major guardian of the body’s water outside the cell (extracellular), which helps
prevent dehydration.
DIF: Cognitive Level: Knowledge REF: pp. 116-117 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. Processed foods supply a large percent of what mineral?
a. Manganese
b. Magnesium
c. Sodium
d. Iron
ANS: C
Food manufacturers add significant amounts of salt and other sodium compounds to processed
foods.
DIF: Cognitive Level: Application REF: pp. 116-117 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
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N U R S I N G T B . C O M
12. The major mineral in water inside cells is
a. sodium.
b. chloride.
c. potassium.
d. magnesium.
ANS: C
Potassium is the major electrolyte controlling the water inside the cell (intracellular fluid).
DIF: Cognitive Level: Knowledge REF: p. 117 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
13. Of the foods below, the one providing the best source of potassium is
a. spinach.
b. lemonade.
c. processed cheese crackers.
d. french fries.
ANS: A
The richest dietary sources of potassium are unprocessed foods, including oranges and
bananas; vegetables such as broccoli and leafy, green vegetables; fresh meats; whole grains;
and milk products.
DIF: Cognitive Level: Application REF: p. 118 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
14. The two minerals that occur in the water outside cells and regulate water balance are
a. calcium and potassium.
b. sodium and chloride.
c. phosphorus and magnesium.
d. iron and zinc.
ANS: B
Sodium and chloride are the two minerals found in the water outside cells; both help control
the body water balance.
DIF: Cognitive Level: Knowledge REF: p. 118 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
15. Chloride is incorporated into
a. pancreatic secretions.
b. intestinal secretions.
c. gastric secretions.
d. skeletal tissue.
ANS: C
Chloride is a key element in the hydrochloric acid secreted in gastric juices.
DIF: Cognitive Level: Knowledge REF: p. 118 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
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N U R S I N G T B . C O M
16. An important function of sulfur in the body is
a. building connective tissue.
b. tooth formation.
c. fat storage.
d. acid-base balance.
ANS: A
Sulfur is necessary for collagen synthesis and is important in building connective tissue.
Sulfur is also involved in the structure of hair, skin, and nails; general metabolic functions;
and vitamin structure.
DIF: Cognitive Level: Knowledge REF: pp. 119-120 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
17. A food that enhances nonheme iron absorption is
a. orange juice.
b. white toast.
c. olive oil.
d. sausage.
ANS: A
Vitamin C and moderate amounts of lean meat help enhance the absorption and availability of
nonheme iron. Orange juice is a good source of vitamin C.
DIF: Cognitive Level: Application REF: pp. 123-124 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
18. Which of the following foods would be most important to assist with thyroxine synthesis?
a. Iodized table salt
b. Fresh, green lettuce
c. An apple
d. Yogurt
ANS: A
Iodized table salt contains iodine, which helps synthesize thyroxine. Thyroxine-stimulating
hormone stimulates the thyroid gland to take up more iodine for thyroxine synthesis when the
blood level of thyroxine falls below normal.
DIF: Cognitive Level: Application REF: pp. 125-126 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
19. The main dietary source of iodine is
a. seafood.
b. legumes.
c. iodized table salt.
d. fortified foods.
ANS: C
Iodized table salt is the major, reliable source of iodine. The amount of iodine in natural food
varies depending on the content of the soil. Seafood is another good source of iodine but is
less reliable because most people do not eat seafood daily.
TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
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N U R S I N G T B . C O M
DIF: Cognitive Level: Application REF: p. 117 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
20. Copper has a metabolic association with
a. silicon.
b. chromium.
c. iron.
d. molybdenum.
ANS: C
Copper is frequently called the “iron twin” because copper and iron are metabolized in much
the same way and both are components of cell enzymes.
DIF: Cognitive Level: Knowledge REF: pp. 128-129 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
21. Chromium is a component of the factor that facilitates the action of insulin. This factor is
called
a. factor III.
b. the antipernicious factor.
c. the glucogenic factor.
d. the glucose tolerance factor.
ANS: D
Chromium functions as an essential component of the organic complex glucose tolerance
factor, which stimulates the action of insulin.
DIF: Cognitive Level: Knowledge REF: pp. 129-130 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
22. A significant food source of selenium is
a. turkey.
b. potato chips.
c. canned fruit.
d. broccoli.
ANS: A
Significant sources of selenium include pork, chicken, lamb, turkey, and organ meats.
DIF: Cognitive Level: Application REF: pp. 127-128 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
23. The main function of fluoride is to
a. provide structural support.
b. prevent anemia.
c. prevent dental caries.
d. slow aging.
ANS: C
The main function of fluoride is to prevent dental caries. Fluoride strengthens the ability of
the tooth structure to withstand the erosive effect of bacterial acids.
TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
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N U R S I N G T B . C O M
DIF: Cognitive Level: Knowledge REF: pp. 128-129 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
24. Trace minerals are called trace elements because they are
a. not as important as the other minerals.
b. found in small quantities in food sources.
c. found in small quantities in the body.
d. difficult to detect in the body.
ANS: C
Trace elements occur in very small amounts in the body. Trace elements are defined as those
having a required intake of less than 100 mg/day.
DIF: Cognitive Level: Knowledge REF: pp. 129-130 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
25. Minerals are
a. organic compounds.
b. elements.
c. made by plants.
d. liquid at room temperature.
ANS: B
Minerals are chemical elements.
DIF: Cognitive Level: Knowledge REF: p. 110 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
26. An example of a lunch high in potassium is a
a. hamburger on a bun with sliced tomatoes.
b. grilled cheese sandwich and pretzels.
c. pasta salad and hard roll.
d. bagel with cream cheese and a dill pickle.
ANS: A
Rich food sources of potassium include unprocessed foods including fruits such as oranges
and bananas, vegetables such as broccoli and leafy greens, fresh meats, whole grains, and
milk products.
DIF: Cognitive Level: Application REF: pp. 117-118 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation | NCLEX: Health Promotion a [Show Less]